Lentil Curry Recipe
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (27)

Lentil Curry Recipe

NUTRITION · PER SERVING65M COOK
CAL 28%·PRO 36%
CARBS 57G41% OF CAL
14G FIBER14G SUGAR29G OTHER
FAT 33G53% OF CAL
25G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian curry with tender lentils, roasted vegetables, and a rich tomato-coconut milk sauce seasoned with curry spices and garam masala. Aromatic and satisfying.

mainindiancurrybowlbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons unsalted butter (or melted coconut oil)
  • 1-1/2 cups finely diced yellow onion (1 small onion; 1/2 large onion)
  • 1 cup finely diced carrot (1 large carrot)
  • 1 tablespoon finely minced garlic (3 cloves)
  • 1-1/2 tablespoon finely minced ginger (1-inch piece)
  • 2 tablespoons red curry paste (I use Thai Kitchen, which is vegetarian and mild)
  • 1 tablespoon yellow curry powder (see note 1)
  • 1-1/2 teaspoon garam masala
  • 1-1/2 teaspoon paprika
  • 1-1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • Salt and pepper
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 teaspoon granulated sugar
  • 1 cup uncooked lentils (green or brown, see note 2)
  • 1 (14.5-ounce) can coconut milk (lite or regular)
  • 3 cups vegetable broth (or stock; use vegetarian broth or stock to keep this vegetarian/vegan)
  • 1/3 cup finely chopped cilantro
  • 1 lemon (optional)
  • Cooked basmati rice (optional, see note 3)
PREP
25M
SODIUM
1202MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.